This lovely fish sauce was invented by my mother and it is suitable for almost all kinds of fish.
1 carrot in small cubes
2 garlic cloves, finely chopped
2 spring onions, finely shredded
1 tablespoon butter
1 dl white wine
2.5 dl fishing power
1/2 box sour cream
1 ts saffron
Fry carrot, garlic and spring onion in a little butter, add white wine and boil down to half the amount of liquid. Add fish stock, sour cream and saffron. Bring to the boil, serve and enjoy yourselves.